Orange Pepper Jelly

Here in Colorado, we're thinking about starting our gardens, specifically peppers. This recipe is a sweet and spicy addition to toast, cream cheese and crackers, or even mixed with your favorite vegetable (delicious on green beans!). Our version is mildly spicy, but if you like it hot, increase the number of habanero peppers.

orange pepper jelly


  • 3 sweet bell peppers
  • 2 habanero peppers
  • 6 cups of sugar
  • 1.5 cups of distilled white vinegar
  • 3 oz pouch of liquid pectin


  1. Purée peppers in a food processor.
  2. Add all ingredients to a large pot, stir to dissolve sugar, and bring to a boil. Contents can boil over quickly, so watch carefully.
  3. Boil for 4 minutes while constantly stirring. Let rest 5 minutes, pour into jars, and let cool on the counter or in the fridge overnight.

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Orange Pepper Jelly Comments


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5 out of 5 stars Jan 16, 2021
Does this store in the fridge? Do you have to add citric acid to make it work as a canning recipe? Thanks for all the great recipes and articles as well as the high quality seeds!
Marla from PA
Owner Response: Hi Marla, This recipe is for a fresh jelly to be stored in the refrigerator; it is not a canning recipe. Always use tested canning recipes from trusted sources like an extension agency for safety.

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5 out of 5 stars Jan 19, 2021
When you puree the peppers, do you remove the seeds first?
Rivi from MA
Owner Response: Hi Rivi, Seeds can be left on peppers or removed, it is a matter of preference. Removing the pith (light-colored tissue around the seeds) from the habaneros will reduce the heat of the jelly.